Source: Everyday Food
Apricot Glazed Pork Tenderloin
1 pork tenderloin (about 12 oz)
1/2 T. olive oil
coarse salt and ground pepper
1/2 10 oz. jar apricot jam
1/8 c. spicy brown mustard
Heat broiler; set rack 4 in. from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 mins.
Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3-4 mins; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5-10 mins. more.
Cover pork loosely with foil; let rest 5 mins. before slicing. Serve drizzled with warm sauce.
Green Beans with Parsely and Garlic
coarse salt and ground pepper
1 lb. green beans, stem ends trimmed
4 tsp. olive oil
2 garlic cloves, minced
2 tsp. grated lemon zest
1 T. fresh lemon juice
2 T. chopped fresh flat-leaf parsley
In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 mins. Drain.
In same pot, heat 2 tsp. oil over medium-low heat. Add garlic; cook until starting to soften, about 2 mins. Return beans to pot. Add lemon zest and juice, remaining 2 tsp. oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Sweet-Potato Wedges
3 sweet potatoes
1 clove garlic
1 1/2 T. olive oil
1/4 tsp. dried thyme
1/8 tsp. crushed red pepper
1/4 tsp. salt
Preheat oven to 400. Peal sweet potatoes, cut in half crosswise and then into wedges, about 1 in. wide. Crush garlic clove in its skin. On a rimmed baking sheet, toss the sweet potatoes with the garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 mins.
These 3 dishes went together very well with a nice soft (dairy and soy free) roll and dairy and soy free "butter" spread. Nice enough to serve company!
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